Goan Prawn Curry
Transport your taste buds to the sun-drenched coast of Goa with this vibrant prawn curry. Succulent shrimp are bathed in a rich, aromatic coconut milk sauce, brightened by tangy tamarind and a symphony of Indian spices. This dish offers a perfect balance of creamy texture and bold, complex flavors.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 455 kcal
Allergen information: may contain crustaceans and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gprawn, peeled and deveined
- 2 tbspcoconut oil
- 1 pcsonion, finely chopped
- 1 tbspginger, grated
- 2 clovegarlic, minced
- 1 pcsgreen chili, slit lengthwise
- 0.5 tspturmeric powder
- 1 tbspcoriander powder
- 0.5 tspcumin powder
- 1 tspred chili powder
- 1 pcstomato, finely chopped
- 400 mlcoconut milk, full-fat
- 1 tsptamarind paste
- 1 tspsalt
- 0.5 cupwater
garnish
- 2 tbspfresh coriander, chopped(optional)
Equipment
Large pot or Dutch oven · Chef's knife · Cutting board · Measuring spoons · Measuring cups · Stirring spoon
The method
Step by step
- 1
Prepare the prawns by peeling and deveining them, then set aside.
About 5 min
Cook’s note: To devein, make a shallow incision along the back of the prawn and remove the dark intestinal tract. This prevents a gritty texture.
- 2
Finely chop the onion, mince the ginger and garlic, and finely slice the green chili.
About 5 min
Cook’s note: For a smoother curry, you can grate the ginger and garlic instead of mincing.
- 3
Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
About 1 min
Cook’s note: Using coconut oil enhances the authentic Goan flavor profile of the curry.
- 4
Add the chopped onion to the hot oil and sauté, stirring occasionally, until it becomes translucent and soft, about 5-7 minutes.
About 6 min
Cook’s note: Properly caramelizing the onions forms the flavor base for your curry.
- 5
Stir in the minced ginger, minced garlic, and sliced green chili. Cook for another 2 minutes, until the aromatics are fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic; it can turn bitter quickly.
- 6
Add the turmeric powder, coriander powder, cumin powder, and red chili powder to the pot. Sauté for 1 minute, stirring constantly to toast the spices and release their aromas.
About 1 min
Cook’s note: If the spices begin to stick or burn, add a tablespoon of water or coconut milk to create a paste and prevent scorching.
- 7
Add the chopped tomato and cook, stirring occasionally, until it softens and breaks down into a pulpy consistency, about 3-5 minutes.
About 4 min
Cook’s note: Cooking the tomato thoroughly helps to release its sweetness and acidity, balancing the spices.
- 8
Pour in the coconut milk and 0.5 cup of water. Stir well to combine all ingredients and bring the mixture to a gentle simmer over medium heat.
About 3 min
Cook’s note: Ensure the heat is not too high to prevent the coconut milk from splitting.
- 9
Stir in the tamarind paste and salt. Mix thoroughly and allow the curry to simmer gently for 5-7 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly.
About 6 min
Cook’s note: Taste the sauce at this stage and adjust salt or tamarind to your preference; tamarind adds a crucial tangy note.
- 10
Add the peeled and deveined prawns to the simmering curry. Cook for 3-5 minutes, or until the prawns turn opaque pink and are just cooked through.
About 4 min
Cook’s note: Prawns cook very quickly; overcooking will make them rubbery and tough. Remove from heat as soon as they are pink.
- 11
Remove the pot from the heat immediately to prevent further cooking of the prawns.
About 1 min
- 12
Garnish generously with fresh coriander leaves before serving.
About 1 min
Cook’s note: Fresh coriander adds a bright, herbaceous finish that complements the rich curry.
Per serving
Nutrition
- Calories
- 454.6kcal
- Protein
- 33.7g
- Carbs
- 14.7g
- Fat
- 35.1g
- Fibre
- 4.9g
- Sugar
- 5.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Goan Prawn Curry is best served hot with fluffy basmati rice to soak up all the delicious sauce, or with warm naan bread. For a complete meal, consider pairing it with a simple cucumber raita or a fresh green salad. A crisp white wine, like a Sauvignon Blanc, would complement the flavors beautifully.
Store leftover Goan Prawn Curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Gently reheat the curry on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the prawns from becoming tough. You may add a splash of water or coconut milk if the sauce has thickened too much.
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